Pearl barley with pomegranate seeds

Ingredients for 1 servings:

• 35 g pearl barley
• 200 ml vegetable stock
• 2 tbsp pomegranate seeds
• 1 tsp parsley, frozen
• 20 g walnut kernels
• 1 tsp olive oil
• 1 dashes lemon juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a single salad

Pour the vegetable stock into a saucepan. Bring the pearl barley to a boil and simmer over low heat for 20-25 minutes. Drain in a sieve, rinse with cold water, and let drain. Place the drained pearl barley in a bowl and stir in the oil, lemon juice, salt, and pepper. Stir in the pomegranate seeds and parsley. Reserve a few seeds for garnish. Roughly chop the walnuts, fold them into the salad, and season to taste. Arrange the salad in a bowl, sprinkle with the remaining seeds, garnish, and serve.